Oat-Free Crisp Topping

Oat-Free Crisp Topping

Course Dessert
Keyword breakfast, dessert, Gluten-free, topping
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 servings~1/2 cup
Calories 205 kcal


  • 1/2 cup sucanat OR organic granulated sugar
  • 1 cup almond flour OR cassava flour OR pastry flour
  • 1/2 cup sorghum flour OR cassava flour
  • 1/2 cup tapioca flour OR coconut flour
  • 3 Tbsp coconut oil OR coconut milk/cream
  • 1/2 cup walnuts OR pecans
  • 1 tsp vanilla flavor OR cinnamon
  • 1/2 tsp salt
  • 1/3 cup coconut cream as needed for the right crumble consistency.


  1. MIX dry ingredients together.
  2. ADD oil and mix. (Heat coconut oil slightly, if hard.)

  3. ADD coconut cream until mixture crumbles nicely.

  4. DROP in little piles (the size of a quarter), on an oiled cookie sheet or parchment paper.

  5. BAKE at 325F for 5 minutes.

  6. ROTATE cookie sheets, BAKE 5 more minutes.

  7. STIR. BAKE 5 more minutes, if needed.

  8. COOL and CHOP into smaller pieces.

  9. STORE in airtight bag or container. May freeze for later use.

  10. CRUMBLE on top of thickened fruit just before serving.

Recipe Notes

FOR a SOFTER topping, if you’re in a hurry, skip the pre-baking step.

CRUMBLE the mixed soft topping over your thickened fruit.

BAKE at 350F for 30 minutes or until golden.

COOL slightly before serving.

Nutrition Facts
Oat-Free Crisp Topping
Amount Per Serving (0.5 cup)
Calories 205 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 6g38%
Sodium 98mg4%
Potassium 59mg2%
Carbohydrates 20g7%
Fiber 2g8%
Sugar 9g10%
Protein 3g6%
Vitamin C 1mg1%
Calcium 25mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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